Brazilian recipe
Roasted Pumpkin Stuffed with Shrimp (Camarão na moranga)
Discover how to prepare Camarão na moranga, an iconic Brazilian specialty featuring succulent shrimp in a velvety sauce, served inside a roasted pumpkin.
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Ingredients
5 tomatoes, peeled and chopped
6 cloves garlic, crushed
Fresh coriander, chopped to taste
1 tsp curry powder
Sea salt to taste
1 lemon, juiced
3 tbsp unsalted butter
250g requeijão (creamy Brazilian cheese spread)
Pimenta de cheiro (or mild chili), chopped to taste
1 kg prawns, peeled and deveined
300ml thickened cream
3 large brown onions, grated
Fresh parsley and spring onions, chopped to taste
1 medium-sized pumpkin (Kent or Jap variety)
50 ml brandy
6 cloves garlic, crushed
Fresh coriander, chopped to taste
1 tsp curry powder
Sea salt to taste
1 lemon, juiced
3 tbsp unsalted butter
250g requeijão (creamy Brazilian cheese spread)
Pimenta de cheiro (or mild chili), chopped to taste
1 kg prawns, peeled and deveined
300ml thickened cream
3 large brown onions, grated
Fresh parsley and spring onions, chopped to taste
1 medium-sized pumpkin (Kent or Jap variety)
50 ml brandy
Where to find ingredients
Prawns can be found at local fishmongers or the seafood counter of major supermarkets like Coles or Woolworths. For the requeijão, look in the specialty Latin American section of independent grocers or gourmet delis; as a substitute, a high-quality cream cheese mixed with a splash of heavy cream can work, though the texture will be slightly denser. Kent or Jap pumpkins are widely available in the produce section of any local supermarket.
Preparation method
- Sauté the garlic and onion
- Brown the crushed garlic in the butter
- Add the grated onions and sauté until translucent
- Cook the prawns
- Add the cleaned prawns to the pan, season with salt and sear for a few minutes until they turn pink
- Set the prawns aside
- Flambé the prawns
- Warm the brandy in a small saucepan
- Carefully ignite the brandy and pour over the prawns to flambé
- Once the flames subside, stir in the curry powder, chopped tomatoes, coriander, and chili
- Mix everything thoroughly
- Incorporate the cream
- Reduce the heat and gently fold in the thickened cream, stirring constantly
- Simmer for a few minutes without letting the mixture come to a boil
- Turn off the heat and let the mixture rest
- Prepare the pumpkin
- Thoroughly wash and dry the outer shell of the pumpkin
- Using a sharp serrated knife, cut a lid into the top of the pumpkin
- Use a metal spoon to scrape out the seeds and stringy pulp, leaving a thin layer of flesh inside the walls
- Wipe the interior with a damp cloth
- Coat and fill
- Spread the requeijão over the inner walls of the pumpkin
- Fill the hollow pumpkin with the shrimp and cream mixture
- Replace the lid and wrap the entire pumpkin securely in foil
- Roast the pumpkin
- Place the pumpkin in a baking dish with a little water for a bain-marie and bake for approximately 1 hour, or until the pumpkin flesh is tender when pierced with a fork
- If necessary, check the tenderness and continue baking until the desired level of softness is achieved
Observations
Camarão na moranga is a quintessential Brazilian dish that beautifully balances the natural sweetness of roasted pumpkin with a savory, creamy shrimp filling. Perfect for elegant dinner parties or celebratory feasts, this showstopping main course provides both a rustic presentation and a sophisticated profile of flavours. The process involves sautéing fresh shrimp with aromatics, flambéing with brandy for depth, and finishing with a rich, silky sauce before baking inside the pumpkin shell. The result is a harmonious blend of textures that remains a highlight of Brazilian culinary tradition.
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